Today is National Chocolate Chip Day. In honor of this important holiday, here's a recipe from Martha Stewart's Everyday Food for Giant Chocolate Chip Cookies.
(Chocolate chips are believed to have been invented in 1937 at the Toll House Inn in Whitman, Massachusetts, when Ruth Wakefield ran out of cocoa powder while making cookies and substituted chopped-up pieces of a chocolate bar, and the morsels did not melt as she had expected: the chocolate chip cookie is born! In 1939, she negotiated with Nestlé to add her recipe to the packaging of their chocolate bars in exchange for a lifetime supply of chocolate.)
Giant Chocolate Chip Cookies
Recipe courtesy PBS Food and Everyday Food
Makes 16 cookies
2 cups all-purpose flour spooned and leveled
1½ teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) unsalted butter at room temperature
1 cup granulated sugar
¾ cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
1 bag (12 ounces) chocolate chips
1. Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
2. In a large bowl, with an electric mixer, beat butter and sugars until light and fluffy. Add eggs one at a time, beating well after each addition until combined; mix in vanilla.
3. With mixer on low speed, add flour mixture; mix until just incorporated. With a rubber spatula or wooden spoon, stir in chocolate chips.
4. Drop 1/4-cup mounds of dough onto ungreased baking sheets, at least 4 inches apart and away from edges of pan. (You will fit about 4 cookies to a sheet; bake in two batches, using two baking sheets per batch.) Bake until golden, 15 to 18 minutes, rotating sheets front to back and from top to bottom of oven halfway through.
5. Cool 1 to 2 minutes on baking sheets, then transfer to a rack to cool completely. Store in an airtight container up to 2 days.